White Chocolate Macadamia Cookie Bars

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Instructions

  1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly grease the parchment paper with non-stick cooking spray.

  2. Combine Wet Ingredients: In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and well combined. Add the room temperature eggs and vanilla extract, and beat with an electric mixer (or whisk vigorously by hand) until the mixture is pale and slightly thickened.

  3. Add Dry Ingredients: Using a spatula or wooden spoon, gently fold in the flour, baking powder, and salt. Mix until just combined and no streaks of flour remain. Be careful not to overmix.

  4. Fold in Mix-Ins: Gently stir in the chopped macadamia nuts and white chocolate chips, reserving a small handful of each to sprinkle on top if desired.

  5. Bake: Transfer the thick batter to your prepared pan, spreading it into an even layer. Gently press the reserved nuts and chips onto the surface. Bake for 30-35 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.

  6. Cool Completely: This step is crucial for clean slices! Allow the bars to cool completely in the pan set on a wire rack for at least 1 hour. Once cool, use the parchment paper overhang to lift the entire slab of bars out of the pan onto a cutting board.

  7. Slice and Serve: Use a sharp knife to slice into 16 squares. For the cleanest cuts, wipe the knife blade between slices. Enjoy!

Chef’s Notes & Tips:

  • Room Temperature Eggs: Using room temperature eggs is key! They incorporate into the batter much more easily, creating a smoother, more emulsified mixture.

  • Don’t Overbake: The bars will continue to set as they cool. Taking them out when the center is just set ensures a wonderfully soft and chewy texture.

  • Storage: Store leftover bars in an airtight container at room temperature for up to 4 days.

  • Toasting Nuts (Optional): For an even deeper, nuttier flavor, toast the chopped macadamia nuts on a dry baking sheet at 350°F for 5-7 minutes before adding them to the batter. Let them cool completely first.

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